Coconut waffles
Ingredients
- 1 can (400 ml) coconut milk
- 170 g (1 cup + 4 tablespoons) rice flour
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 4 tablespoons sugar
- pinch of salt
- 2 eggs
- optional: 2 tablespoons coconut flakes, 3 tablespoons coconut oil, 1 tablespoon coconut liqueur
To serve, e.g.
- fresh strawberries, coconut cream, powdered sugar, strawberry jam
Preparation
- Gently heat coconut milk until it becomes liquid. Pour into a bowl, cool if necessary, add egg yolks (reserve whites), rice flour previously mixed with baking powder, vanilla and - if using - coconut flakes, coconut oil and coconut liqueur. Mix with a mixer to a smooth batter. Set aside for half an hour.
- Separately beat whites with sugar and a pinch of salt, add to the batter and mix briefly.
- Fry waffles in a heated waffle maker for about 3 minutes on each side. Sprinkle with powdered sugar.
- Serve e.g. with coconut cream, strawberry jam and fresh fruit.
Tips
How to make coconut cream:
put the can of coconut milk in the fridge for several hours (or half an hour in the freezer). Scoop out the thick coconut milk, leaving the water at the bottom. Beat the thick milk with powdered sugar for about 2-3 minutes until it slightly stiffens.